On Sun, 24 Aug 2014 13:33:12 +0200, Thomas Prufer
> wrote:

>Making do with a Weber here, with a water pan and dry wood on lump.
>Last lot was four ham hocks and a few beef ribs, squeezed in the middle to keep
>the heat indirect. A lot of the fat dripped around the water pan. The fat and
>the ashes made a real mess...


>
>So, is it crud, or is it "seasoning"?
>

Little bit of both, IMO. I use a putty knife to get the thick stuff
off and leave the rest.